Take one pound salt pork, cut it into strips, and soak it in hot water five minutes. Put a layer of this in the bottom of a pot. Cut four pounds of cod or sea bass into pieces two inches square, and lay enough of these on the pork to cover it. Follow with a layer of chopped onions, summer savory and pepper, either black or cayenne. Then a layer of split Boston, Butter, or whole Cream crackers which have been soaked in water till moist through, but not ready to break. Above this put another layer of pork, and so on as before till all the materials are used. Let the upper layer be buttered crackers well soaked. Pour in barely enough cold water to cover all. Cover the pot, stew gently for an hour, watching that the water does not sink below the upper layer; if it does, replenish cautiously from the boiling water in the tea-kettle. When the chowder is thoroughly done, take it out with a perforated skimmer and put it into a tureen. Thicken the gravy with one tablespoon of flour and one of butter. Boil it up and pour it over the chowder. Send sliced lemon, pickle and stewed tomatoes to the table with it, as some prefer these added to the chowder.